2 turkey cutlets, pounded thin
2 tsp lemon pepper seasoning
1 Tbsp coconut oil
2 Tbsp fresh lemon juice
1 Tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp fresh flat-leaf parsley, chopped fine
* salad for serving
Season both sides of turkey cutlets with lemon pepper.
Get out a large skillet, pour in coconut oil, and put over medium heat; preheat until oil sizzles.
Place turkey cutlets carefully into hot skillet and cook until turkey browns, about 4 to 5 minutes on each side, removing cutlets to a cooling rack covered with paper towels.
In a bowl, whisk together the lemon juice, Worcestershire, Dijon, and parsley until well blended.
In the skillet over medium heat, add this mixture, and stir, blending in the browned bits from the turkey; cook until hot and bubbly.
Serve turkey cutlets on plates with the sauce poured over.
Place a salad on the plate and serve the turkey alongside with sauce poured over turkey and salad if desired.